White Bean Chicken Chili

I present to you a 15 minute meal! I'll sit quietly and wait for your applause. Now, let me add one little disclaimer--you need precooked chicken. So, here is the time to pull it from your freezer, or from your leftovers, or--the perfect time to grab a rotisserie chicken from the grocery store. I've made this at least 3 times this winter and we really love it. I always double it because it doesn't make a ton in its original form, so I'm giving it to you with the doubled amounts.

White Bean and Chicken Chili
-from melskitchencafe.com
 

• 1 tablespoon olive oil
• 1 cup diced onion
• 4 (14.5 ounces each) cans Great Northern Beans or cannellini beans, rinsed and drained. It will be OK if you have to use some pinto beans when you run out of white beans, as I did.
• 4 cups cooked, diced chicken 
• 4 cups low-sodium chicken broth or vegetable broth
• 1 1/2 cups salsa (you want a chunky variety, but please no Pace. That stuff is just gross. Make it one you love or else you won't love the chili)
• 2 teaspoons dried oregano
• 1 teaspoon celery salt
• 2 cups shredded Monterey Jack or mozzarella cheese (you need to grate it yourself for this, it makes a difference here)
• Optional toppings (cilantro, more cheese, olives, tomatoes, sour cream, avocados, chips...go wild)

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring often, until they are translucent, about 5 minutes. Add the remainder of the ingredients, except the cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Reduce the heat so the soup is simmering but not vigorously boiling and add the cheese one small handful at a time, stirring to let each addition melt before adding the next. Give the soup a good stir making sure all the cheese has melted. Season with salt and pepper to taste, if needed. Serve with additional toppings as desired.